Definitions for glutenˈglut n

This page provides all possible meanings and translations of the word gluten

Random House Webster's College Dictionary

glu•tenˈglut n(n.)

  1. a grayish, sticky component of wheat flour and other grain flours, composed mainly of the proteins gliadin and glutenin.

    Category: Biochemistry, Cooking

Origin of gluten:

1590–1600; < L glūten glue

glu′ten•ous(adj.)

Princeton's WordNet

  1. gluten(noun)

    a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

Wiktionary

  1. gluten(Noun)

    Fibrin (formerly considered as one of the "animal humours").

  2. gluten(Noun)

    The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.

  3. gluten(Noun)

    A gluey, sticky mass of clay, bitumen etc.

  4. Origin: From gluten, from gluten.

Webster Dictionary

  1. Gluten(noun)

    the viscid, tenacious substance which gives adhesiveness to dough

Freebase

  1. Gluten

    Gluten is a protein composite found in foods processed from wheat and related grain species, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten may also be found in some cosmetics, hair products, and other dermatological preparations. Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein. The fruit of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

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